Yield: 6-8 small servings.
2 slabs baby back ribs
2 Tbsp. chipotle powder
2 Tbsp. guajillo powder
2 Tbsp. ancho powder
as needed, salt
as needed, cracked black pepper
1 Tbsp. cumin
1 large onion
6 cloves garlic
1 lb. tomatillos
6 stemmed jalapeños
1 bunch cilantro
1 liter chicken stock
1/4 cup cider vinegar
1/2 lb. cotija cheese, shredded
- Rub the ribs with salt and pepper first, and then liberally with the rest of the dried spices. Allow to cure, refrigerated, for at least 12 hours. Bake in 350°F oven for 45-50 minutes, until tender. Cut into individual rib portions with the bone.
- For salsa verde: Fire up your grill (preferably charcoal), until it's hot. Husk tomatillos and slice onions into 1/4" wheels.
- Coat the onion, tomatillos and jalapeÒos with oil and char on the grill. In saucepan, add all ingredients with chicken stock and simmer for 45 minutes. Blend with a hand blender and strain.
- For ribs: Preheat a large saute pan and cover with enough canola oil to coat the bottom. Place the ribs in the pan and then add the salsa. Cook until the salsa is thick and coats the ribs. Add the cheese and serve garnished with lime wedges and fresh cilantro.
From: Chef John Manion, Mas Restaurant, Chicago.